Onion jam with beer and chocolate
10 servings
65 minutes
Onion jam with beer and chocolate is an unusual combination of flavors born in European gastronomy. This exquisite sauce surprises with the harmony of sweetness from caramelized onions, the bitterness of beer, and the deep bitterness of dark chocolate. Its history likely begins in gastropubs where experiments with craft ingredients led to the creation of complex and rich flavors. The jam pairs perfectly with noble mold cheeses, meat dishes, and toasted bread, turning an ordinary dinner into a gourmet feast. It has a velvety texture and a rich aroma with notes of caramel and a slight tartness of prunes, making each tasting unforgettable.
1
Cut the prunes into strips.
- Pitted prunes: 100 g
2
Heat oil in a saucepan, add the whole onion (it should be small). Cook for 10 minutes, stirring constantly.
- Extra virgin olive oil: 3 tablespoons
- Shallot: 500 g
3
Add beer, sugar, honey, vinegar, and prunes to the onion. Bring to a boil. Reduce heat and cook, stirring constantly, until the onion caramelizes (about 30 minutes). The mixture should become quite thick.
- Dark beer (stout/porter): 1 glass
- Brown sugar: 3 tablespoons
- Honey: 2 tablespoons
- Balsamic vinegar: 3 tablespoons
- Pitted prunes: 100 g
4
Add chopped chocolate and hold for another 10 minutes. Stir constantly!
- 70% dark chocolate: 30 g
5
Remove from heat, let it cool slightly. Transfer to a glass jar. Store in the refrigerator for no more than 2 months.
